Why Real Dijon Mustard Is So Expensive | So Expensive Food | Business Insider
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- čas přidán 11. 07. 2022
- Dijon mustard has a tangier, sharper, and spicier flavor compared to other types of mustard. It takes its name from the town of Dijon in Burgundy, France, where it originated. But despite its name, the majority of Dijon mustard that is sold all over the world doesn’t come from France. The few jars that do will cost you up to 6 times more than regular Dijon mustard (or double if we want to compare it to Grey Poupon). So how is real Dijon mustard different? And why is it so expensive?
Editor's Note: In this video, the translations at 2:10 and 3:16 are incorrect. The rind of the mustard seed is wrongly referred to as “sound of mustard”. The correct translation is mustard bran. Insider regrets the error.
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Why Real Dijon Mustard Is So Expensive | So Expensive Food | Business Insider
0:11 Dijon has many churches, parks, and museums. A royal palace, a university, a cathedral, the dukes' world-famous sarcophagi, the "well of Moses", roman ruins, two operas... And what did they show? Lidl!
Gotta start with the essentials
Just when I thought -finally there’s something expensive that’s not from Japan, they show a Michelin starred chef that is Japanese
Me too lol. Why are Japanese everywhere in the so expensive series
@@grozaphy there are others too but you notice only the Japanese
There are plenty of non-Japanese videos, you just chose to point out the Japanese
The Japanese tend to go all in (some say overboard to the point of OCD, no offense to those who are actually OCD) in the lifelong pursuit of perfection.
They tend to take something (even something they didn't invent themselves) and then work their entire lives to perfect it, be it in their cars or their cuisine. The Japanese katana (and the laborious process to forge one) is another example. There are a lot Japanese chefs who travel abroad to other countries to learn and hone their craft.
A local baker where I currently live in Tokyo had traveled abroad to France and Canada (the French parts) to specialize as a pastry chef, and he has the awards proudly on display in his small bakery shop to prove it.
@@arcturionblade1077 I think you mean to say perfection instead of OCD because those two things aren’t necessarily linked
2:10 "the sound of mustard" is actually "the bran of mustard". "Son" means "sound" but also "bran" in french.
Yeah, that translation was very wonky.
Thank you! From a non- French speaker.
Ah oui , ça m'a fait doucement rire
The sound of mustard should actually be translated as mustard bran. Son in french is both sound and bran XD
Ha! You beat me to it 😀
And when she said unripe raisins meaning grapes
Thanks. That odd translation really puzzled me.
Venu ici pour dire cela
I bet people are turning up their headphones to hear the 'sound' of mustard! :-)
I'm from Burgundy ("un bourguignon" in french) and here farmers did plant more mustard than usual this year. "Dijon mustard" means the receipe is from Dijon, but it can be made with mustard grains from Canada or east Europe and not even transformed in France.
The "moutarde de Bourgogne" term is about the geographical origin (le terroir) of the product.
Note about the "aligoté"; it is a dry wine from Burgondy also used in the "Kir" cocktail (aligoté + blackcurrant liqueur). The "Kir royal" is made with crémant de Bourgogne in place of aligoté.
Both very good drinks!
If you cant find mustard at all, try some horseradish ("raifort") sauce from Alsace.
That is fascinating, thank you for sharing. Back when I worked in the food industry we used white mustard seeds, to make a mustard relish, and there is a surprising difference in taste from white and black seeds.
I thought that Dijon mustard was made popular in Canada and they just used wine from Dijon
No, the geographical location is referred to as the appelation, terroir is something completely different.
dijon mustard without white wine or vinegar taste awfully acidic
@@Hijab_Diffusion which is strange because vinegar is acidic.
I'm addicted to this channel! I no longer watch tv;discovery, travel channel..et I just log in to YT & watch business, food insider among other great channels that offer brilliant informative content. Thanks alot and keep up the great work
Great accessible educating entertainment
Travel channel sucks these days
@3:20 I believe you may be incorrect. "Unripe raisins" is not what you meant. Unripe grapes. Unripe "raisins" with raisins being the French word for grapes.
That really makes more sense than harvesting the grapes and then also drying them out
I've made my own Dijon style mustard several times. I soak the seeds in Chablis from Dijon and white wine vinegar for 24 hrs; add salt and puree in my Vitamix, and strain it. Fantastic mustard.
Is there a step by step guide for this? Would like to try it myself!
@@gl0tchdj Sure:
1. Soak the seeds in Chablis from Dijon and white wine vinegar for 24 hrs
2. Add salt
3. Puree in Rokzane's Vitamix
4. Strain it
This was very interesting, I love videos like this.
Everyone's talking about the unripe raisins....I'm just laughing at the rising glass prices @7:02
cost of glass to make jars increases as well. that's one of their main cost of getting a finished product.
I never found Dijon mustard particularly expensive. Of course I live in Belgium so it's certainly less expensive than in the US, but still, you don’t use very much of it so a jar goes a long way.
Burgundy mustard (protected by European IGP status) is about twice the price of Dijon mustard (not protected). If it's branded Dijon mustard it isn't the 'real' stuff, still Burgundy Mustard is fairly affordable at a little under €3/100g
I agree. I never found it expensive. And I mean the real one. Authentic one.
@@blaser80I didn’t know that “Dijon” mustard wasn’t the real thing..
I’ve been eating it my whole life and love it..
I’ll have to see if they have the burgundy mustard here in Utah, USA..
Even as a Dijon native and resident I have to admit I've learned some things I didn't know. Good video 👍
Coming from somewhere does not necessarily mean you know everything about anything that comes from there
Me too.
@@jaspermj.2214 thank you captain Obvious
"sound of mustard" is an incorrect translation. Le son in french means sound, but it also means bran which is the hard outer layer of cereal grain. (Example: think of the song "poupée de cire, poupée de son")
thanks for that mate, i was very confused lol. they must’ve thought he was just an extravagant bloke
Indeed! Being a french speaker (Quebec), I also thought the transaltion was wierd xD
The hills are alive...with the sound of mustard...
"Son de moutrarde" isn't translated as "sound of musterd" but bran of musterd. The translater didn't know this. And yes "son" also means sound in French, so I understand the confusion.
I visited Dijon..it's was the sweetest little town! We arrived at lunch when everyone was at home..it was stunning
How did you have lunch if everyone was home?
Wouldn’t call it a little town 😀 largest city of the Bourgogne region!
What was stunning ?
God I love this channel so much. It’s so interesting and I learn so much useless knowledge it makes me happy. It’s like a big hyper fixation for me and I learn so much in this one hyper fixation it’s impressing.
I was just thinking this 💜
same here
Hmm. Never knew about this! Just bought a jar of their mustard on Amazon. Can’t wait to try it.
It's good stuff. If you get a jar like at 6:15, I've needed to use a wine bottle opener (for corks) to open it up. Was worth it.
@frank Rossier Wow this video and the comments have opened up a whole new world of mustard I had no idea existed. Thanks for the tip!
Me too
@@The.Artistic.Squirrel My jar came in. Wow, this is powerful stuff! I like it!
@@RalphBarbagallo oooh I just ordered mine! Can’t wait!
that japanese chef has such good french! i love dijon mustard. have never liked normal mustard, but dijon is so delicious and good with so many dishes.
I love these videos
I'm living in Dijon and right now getting mustard is crazy, every mustard shelves in every stores are empty... Luckly you can still find some Fallot here and there (just got a jar of honey and balsamic vinegar mustard from them, if you ever got the chance to find it, don't hesitate, it's really good)
Even at the Maille shop on rue de la liberté ?
@@ryandeschanel6925 You know what? I didn't even try going there even though I pass in front of it everyday. I'll check today!
@@ryandeschanel6925 Just check, and they still have some! There's a few empty shelves and a sign outdoor saying that there is a shortage for some varieties but it's mostly ok (but a bit pricy)
Toujours acheter le pot de 1kg. j fais 6 mois avec.
@@shivas3003 J'en mange pas assez pour ça, j'laisse ces pots aux gros consommateurs ^^
So proud and happy that we can actually buy Edmond Fallot's Dijon mustard easily in Taiwan ❤️❤️
At 2:10 "son de moutarde" is translated as "the sound of mustard" instead of mustard bran, which is hilarious.
I came here to comment the same 😂
Who knew that Jasmine had taken the fantasy of world!
Thanks!
The music for the video was beautifully picked
The dijon mustard atleast the french version is quite similar to the bengali mustard relish (called kasundi). But instead of grapes, the tangy taste in that is obtained with ripe mango or olives.
Kasundi is nostalgia
You sure? I always saw them add wine in the recipe and thought it might be different.
@@plabanadhikary Why bhai? Still available in shops. Kine felo ar tele bhaja niye boso.
@@hop-skip-ouch8798 having nostalgia for something doesnt mean something is extinct..
Interesting, here mustard is grown more for the greens. A light frost makes them taste better. So end of season my greens are more sought after. I only grow enough to seed to grow the next crop.
Love love LOVE mustard greens!
It's a plant family with thousands of varieties, all with different purpose.
Lies again? Marine Soldier
As a joke my wife called our oldest son "Mr Grey Poupon" when he was acting like a diva one day.
It's stuck ever since🤣🤣
I just got a little bottle of it. I am excited to try it!
The must(ard) have in terms of mustard from Edmond Fallot, is the blackcurrent one. That mix of sweetness from berries with the spikiness of mustard is so good.
I had no idea how much Canada dominated the mustard seed market. That being said, the French certainly know how to make amazing Dijon mustard from it.
The revolutionized (ruined?) the western rape seed oil market with Canola.
Based on bad American guidelines and laws.
Remember, by 2030 you’ll own nothing and be happier for it.
canada is also the top producers of canola, lentils and bird seed
@@n1cktast1c34 and a regional home of globalist fascism masquerading as social justice 👍
I've made a rough Dijon using Florida Broadleaf Mustard seed and green fox grape juice ground together. It's better than anything in the grocery store.
Business Insider really hit a jackpot with Claudia. Love her to bits ✨
I'm from Dijon, thank you for this video
oh wow, just realized mustards been growing in my backyard, wild since i moved in.
I'm such a trashy person from the US but I really do wonder how that mustard would taste on a high quality , pan fried hot dog lol. Prob heaven the texture of the mustard and the snap of the crisp casing of the hot dog after frying then the soft inside and the sharp mustard taste combining with the very salty flavor of a hot dog. Yum!
I had hotdogs made by my local butcher shop with Fallot Mustard, which is the mustard being made in this video. It was incredible
"Son" in french is not to be translated in this context by "sound" but by "bran". It is not a nickname but the name of the hard outer layers of the mustard cereal.
2:10
Mustard is my favorite condiment, just good old yellow
Very interesting video thank you!
Cool mustard commercial :)
So Glad you showed my Hometown Beaune where is based the factory which make real mustard
I’m not the biggest fan of regular mustard although it’s pretty good when mixed with certain foods but Dijon mustard is a lot better to me and I can just dip food into it and eat it and love it..
my favorite is honey mustard tho.. idk if it is actually a type of mustard or just a name but I love it.
I love this “so expensive” series. I don’t use or buy anything y’all talk about because ya know…. I’m poor… but it’s so dang intriguing and we’ll put together
Ummm. I was just about to say that Dijon-style mustard is common as mud. There is no reason to not produce it in the US. The amazing thing is that the dayglo stuff for 9 cents is legally classified as mustard.
Trader Joe's Dijon Mustard (which is made in France) is the bomb, and it's so cheap. Highly recommend.
This top shelf Dijon is so much better than the stuff we get in our supermarkets here in the US.
If you find some, try it, I couldn't go back after I did.
Keep in mind, it's more expensive than other Dijon, but it's still mustard and not very expensive.
Grey Poupon (middle tier) is like $4.5 a jar where I'm at and the top tier stuff like this is like $6.5, two bucks won't hurt.
I just bought some. Haven't had mustard in decades and hated it as a kid. Still have to try it but I don't want to open it till I have a good meal with it.
Love tangy and spicy foods so hopefully this helps. Now I just need a good receipie to use it in. While looking for pork chops receipie I saw a few that looked interesting and same with steak and mushrooma but my store has had shit steak lately.
Anyone reading this feels free to share a killer recipe!
It really is good! Turns out last week I literally bought most of the exact flavors featured in this video by this brand haha. You can find them on Amazon.
@@dianapennepacker6854 Try it with any hearty / deep flavuored meat indeed. I find it best with game - veal, quail
When I lived in Europe, I took Dijon Mustard for granted because, well, it was "just" French mustard just like here buy something from another State. Now I miss having to get "the real thing"
Those with honey are tasty too.
It's on Amazon
1 Amazon click away from happiness
I think you have the same problem with cheese
@@GG_420 Actually no, Smith’s here in Las Vegas has all the original, imported from Europe, cheeses.
🧐😋🤤😋 I just love my mustard brown mustard mostly with seed's and Dijon as well.
French Factory Worker is hands down Adam Friedland's best character.
Love Dijon
I love this channel when I’m stoned
It's only Dijon Mustard if it's from the Dijon region of France, otherwise it's just sparkling Mustard 😆.
2:30 can "only" grind 100 tonnes of seeds per day... is that an accurate translation? One single stone mill could therefore process the entire 32,000 tonnes of seeds needed for France's entire annual Dijon mustard demand.
Yep the number seems off
It's weird, I've never seen mustard in a squeeze bottle in France, always in a glass jar.
Because it's lower quality, but we do have it too.
I make entertaining videos too bro I’m just trying to get it out the mud💯 i ate burger king inside target high as hell on my CZcams channel, i also do 420 vlogs🦅 Anything to make it out the trenches🪀🪀🎱
@@SevenHunnid getting high is funny to middle schoolers maybe. no one cares if you ate burger king in a target
@@SevenHunnid featuring weed on your YT channel will never get you monetized
Mustard uses Vinegar or white Wine. They tend to corrode plastic and mix with it's flavor. Don't buy Vinegar, Wine, Hot sauces, Mustard or Worstershire sauce from a plastic container. There are good Mustards in jars that are quite cheap.
I feel enlightened
Beautiful foods worth the price.
When i heard verjuice made from "Unripe Raisin" i was like " HUH!?"
they meant unripe grapes. As raisins in French means grapes. and raisins in English are not ripe grapes but dried ones.
My husband used to mix it with vinegar and use it for enemas to really clean out his system.
Actually understanding French and seeing how "son de moutarde" has been translated to "sound of mustard" (instead of mustard bran), makes you wonder what funny translations these video invent when it comes to languages you don't understand...
She also called grapes unripe raisins
@@katherinemacleod8057
Yeah, I immediately paused and came to the comments at that part. Like what the actual hell haha.
I don’t know if Mailles Dijon Mustard is authentic it it’s pretty good and cheap👍
Lots of Frenchies use it in 🇫🇷.
Cheers from San Diego California
that’s the only mustard i buy here in Australia (:
French here, I wouldn't buy any other brand, mailles is one of the best.
They of course have different range, from "normal" quality, that most get in supermarkets, to very high end products you can find in specialized ships "épiceries fines".
They even have their own shop in place de la Madeleine in Paris, like Dior, Hermes...😅
Moutarde Maille is good French Dijon mustard (French person speaking here).
Stay away from that Grey Poupon junk; it just tastes weirdly off. Blech.
I use pommery mustard
It's the mustard my family has been using for years, but I according to their website it's made in Canada.
"unripe raisins" 😂
Reading the rest of the comments, it seems the translator and editor did a pretty poor job on this one. Calls into question the whole of the information passed here.
~FREE/FORAGED FOOD TIP~
If this plant looks familiar to you- it’s probably because it is! Wild mustard (also called field mustard or charlock) along with its relative searocket (more confined to sand/beaches) grow widely in many parts of the world, and it’s a delicious wild edible. If you can correctly identify (make sure to always consult a professional) and assure it hasn’t been exposed to pesticides, you can use it countless ways- including making your own mustard! The greens are also delicious, and it’s one of my favorite things to forage- not to mention really easy to find depending on where you live.
I basically never buy mustard thanks to the prevalence of and ease of using this plant 🥰
There's a translation error at 2:26 : it's not the "sound of mustard" but the "bran of mustard" (in french those two words sound the same but one can be heard and the other one can be seen).
Now this is what I lose sleep for!!!
I love Dijon mustard, it's so delicious
The pie chart in 4:38 says Canada supplies 35% of the seeds, but the pie is more than 50%.
Canada produces 35% of the world's supply of mustard seed. I think the pie chart was showing how much Canadian mustard seed is used in Dijon production in Burgundy, France. It looks like about 75% of Dijon production in France uses Canadian mustard seed.
at 2:10 the correct translation it's not "the sound of mustard" he said the word "son" who can be translated by the word "sound" but the same word for a miller it's "shell" for cereals
Government screwing stuff up more than fixing
Maybe I am looking for a real title of "Why everything is so expensive?" coz that is a real title.
Answer : Government
@@nocapitals9833 That's only half of it. It's union of govt and corporate power.
@@nocapitals9833 gov policies, limited supply, logistical issues, difficulty to harvest certain items and animals, etc
@@youraveragepasser-by7367 unions forcing employers to pay and do more when just not working for them would make them pay more without force, associations like AMA forcing less doctors into the career to make more money for the few doctors raising doctor's demand and prices, bureaucracy and more. all seems to revolve around money
@@drumlessons833 true, i figured saying government covered that
Cold pressed mustard oil is best for frying and other food
Being French and hearing the cook at the beginning speak French with an accent was confusing, until I saw him, Keishi Sugimura
That was interesting 🧐
I’m happy to spend extra on name brand Mustards or Worcestershire. I use so little of it where the cost/benefit is irrelevant. Just buy the good stuff!
If you can’t afford 99¢ French’s, then why are you buying mustard anyways?
French’s is pretty good mustard.
French’s is only good for making burger sauce and throwing on hot dogs
I agree. Even if I use it every week, which I don’t, a jar still lasts me months. It’s self-preserving isn’t it? I’ve never had mustard or Worcestershire spoil.
@@tracy9610 I never had a mustard go bad but IDK how long you can push it. I only ever used Dijon mustard, IDK about the other types.
@@eswing2153 Not sure I call any American mustard, "good mustard"
Okay but are we going to ignore that they called grapes "unripe raisins"? Like that bothers me like an itch inside you that you can't scratch
*an itch
that bothered me more
I don't think that's the reason, but fun fact: Raisin means grape in French. Like many other words, in English you use it to mean something different, but the original meaning of raisin is just that, grape. What you call raisins, we call "dried raisins"
@@lanasinapayen3354 oh I figured that grapes for raisins was a different varietal than grapes for wine. Like maybe you wouldn’t get merlot raisins but you don’t get saltana wine or something 🙈
@@lanasinapayen3354 Yeah, another example of that is "Saint", which is simply the French word for "holy".
FACTS. it bothered me so much i stopped to see if anyone else hated that
I grind a small quantity of black mustard seeds which I use in home cooking. It cannot get cheaper than this.
translation error , Le Son de moutarde means Bran of mustard , not sound
3:15-3:17 They "extract the SOUND of Mustard"??!! Whaaaaat!?!?!?! How does that work to distract sound?!! I mean holy guacamoly chiloly maloly didnt know thats even possible crazy!
Bad translation at @2:12 and @3:16 : "le son de moutarde" should be translated as "mustard's bran" and not as "sound of mustard" (the two words are spelled the same but their meaning differ).
Great episode nonetheless, keep them coming
yup
I've loved mustard since i was a baby.
“You’re Asian stop humiliating yourself”. Lol 😂
"Each stone mill can only grind 100 tons per day".. they really tried so hard to make it sound like it was such a small amount and is the reason it is so expensive pfffft. 100 tons is more than they can even produce in a month people. Modern journalism at its finest in our idiocracy.
They produce around a 1000 tons every month 😐
Idiocracy indeed, suits you very well
The real idiocracy is people like you who are confidently incorrect.. dunning kruger effect
@@estebanodwhat? That’s only a fraction of a month suppose to be like 3000 ton
@@estebanodyou seem smart
Even when it’s in France somehow…. Random Japanese guy again!
Our Chefs only use the finest mustards. Let us cook !
Hickory Farms has a great jar of mustard.
Give me Coleman's English every time
woww this is an awesome video. thanks for sharing :) subbed and liked ! a fellow creator
*Me: Googles “Burgundy Mustard”, clicks “Buy Now”. ~Does small happy dance~
This is the price of protectionist policy.. drive out competition by passing laws that encourages raw materials to find other buyers locally..then have to import cheaper raw materials from abroad just to produce enough to break even..
It isn’t expensive, you can buy the Lidl branded stuff for under two bucks here in the states. To be clear, it is not Edmond Fallot Moutarde de Bourgogne, but it is very good nonetheless.
Now I can't afford a mustard sauce? Damn.
Thank you, closed caption people, for stating that he is "speaking in a foreign language".... Not even "French", just "foreign language". >_>;
What is the website that I can order on?
Why is Sir Kensingtons spicy mustard so good
Love Dijon.. but nothing beats English Mustard :D
It's so strong just need a little unless there is any recipe
Canada, the mustard superpower in disguise.
The structure for the molecule at 1:41 is missing a sulfur at the right end of the molecule
"Sound of mustard" X) It's not sound, le son is the bran
I'm pretty sure you could translate "son de moutarde" with "mustard bran". Because that's what the outer shell of a grain is called: bran
Note that "son de moutarde" shouldn't be translated as mustard sound because, here, "son" means "bran". Like in Kellog's All Bran
And $9 for a pound (About 1oz more actually) of this "premium" but high quality French mustard doesn't sound that expensive to me to be honest.
In fact I could totally afford it despite my low income, unlike actual luxury products like caviar or single malt whisky for example.
You can see the white jar and price tag at 6:36 by the way.
A big cost, though, is shipping that product to you. Unless done at scale that $9 could become $15-25 which simply isn't worth it for the vast majority of people, for a single pound of mustard.
Last week I bought 6.5 pounds of mustard for $3, which is a pound of mustard for 50 cents.
There's no way this real dijon mustard survives unless it becomes as mainstream and as fetishized as parmigiano reggiano.
Because a little goes a long way I think you get value for money even at that price.
Up
L
Ll.
Verjus is what make great Dijon great.